Persimmons…Do you know what that is? It is an orange fruit that is either heart shaped (hachiya) for baking or tomato shaped (fuyu) for eating as is.
I’m an adult…can’t I play with my food? 🙂 These are heart shaped
I had no idea what a persimmon was until we moved out here. Never heard of them. Although if I had paid attention in the stores I would have known they exist because now I see them everywhere haha It also seems that lots of people know what they are so just ignore my descriptions of them if that’s the case.
Well once we discovered these fruits I then had to find a way to use them. NEVER EVER bite into a heart shaped persimmon until it is as soft as a rotting tomato. Seriously, your mouth with thank me for listening to this advice. I didn’t know when they were ripe until after the awful day that I bit into a hard persimmon right off the tree. OH MY GOSH! I though my mouth was dying. It was so bitter and made my mouth feel like I had a hundred cotton balls were in it. I will never do that again. You can eat the heart shaped ones by themselves if you wait til they are almost rotten and then they are actually really sweet, which is why they are great for baking. Natural sweetness and if there is still a bit of bitterness left in them the baking and added sweetener helps to even it all out 🙂 Don’t let them get too mushy though…
the seed has gone bad and turned it black, not sure if that makes it inedible but we gave this one to the chickens
So back to the question of what do I do with these fruits? One can really can only eat so many of these, they are delicious but definitely an acquired taste when raw. Off to Pinterest I went looking for persimmon recipes. The top recipe was persimmon bread….I LOVE BREAD! This seemed like a good fit. Jump on over here to Putney Farm to find the original recipe that includes alcohol, pecans and cranberries. Unfortunately when sharing with the kids alcohol is out of the question and they aren’t a fan of cranberries and pecans….so I got to experiment with what I had on hand. Fruit juice for the liquid and raisins instead of cranberries and I completely took out the pecans. This recipe makes two loaves of bread, feel free to eat both, freeze one or just cut the recipe in half. Do what works for you.
So here we go…..
Preheat the oven to 350 F and start melting your 1 cup of butter. Don’t boil it, just melt it and let cool.
isn’t that cool? I did not make a heart on purpose
Sift the 3 1/2 cups of flour, 1 1/2 tsp salt, 2 tsp baking soda, 1 tsp nutmeg, and 2 cups of sugar. We do not own a sifter but we do own this strainer (not sure what its original use was for but it surprisingly gets used a lot around here), and it works great as a sifter when I hit it against my hand.
Now the melting butter will still be hot so take the time to butter and flour your two cake pans, I put a tiny slice of butter on a paper towel then use that for wiping it all around. Then add your bit of flour and shake it around and dump the excess that does not stick.
there was no difference in baking or sticking between the glass and nonstick pans
If you haven’t already, now is also the time to get your fruit puree 🙂 Just cut it in half, take out the seeds and scoop out the insides with a spoon and smash with a fork. Then you have your fruit puree. If you do not like chunks then definitely use a food processor but chunks are always fun for me to bite into. Almost like buried treasure in food 🙂
Now back to the dry ingredients, make a hole, well, pit anything that resembles a spot for all the wet ingredients to be dumped….and dump!
Now stir all this yummy goodness together and pour it into your floured baking pans and put them in the oven for about an hour.
Once a toothpick comes out clean let them cool on the counter all the way then remove and eat.
This bread was really delicious. Definitely sweeter than banana bread, but not as sweet as a cookie. I’ve made this multiple times and used different fruit juices, just NO orange juice, I do not think that would blend well. Also almost all the Littles and Hubby are not fans of raisins so I have kept them out of the recipe and everything still turned out just fine.
Please 🙂 Feel free to experiment and make this recipe your own, play with the sugar amount, maybe try a different sweetener, add whatever clear juice you want or even jump back to the original recipe to see what others say about using alcohol. Just have fun and try to enjoy baking.
- 3½ cups sifted flour (don’t use all whole wheat)
- 1½ teaspoons salt
- 2 teaspoons baking soda
- 1 teaspoon ground nutmeg
- 2 cups sugar
- 1 cup melted unsalted butter, cooled to room temperature
- 4 large eggs, at room temperature, lightly beaten
- 2/3 cup fruit juice
- 2 cups persimmon puree (about 4 persimmons)
- 2 cups raisins
- Preheat oven to 350 degrees. Start melting your butter.
- Sift the flour, baking soda, salt, nutmeg and sugar. Then make a hole in the middle of it.
- Stir the butter, eggs, juice, persimmon, and raisins, then dump it into the middle of the dry ingredients.
- Stir it all together really well.
- Pour the batter into the pans and put it in the oven for about an hour until a toothpick comes out clean.
- Cool all the way before removing from the pans and then eat it all up 🙂
Here is our littlest Little enjoying butter on his raisin filled persimmon bread.
Have you ever had a persimmon? What did you think about it? Next season we should have more persimmons and I plan on trying a persimmon pudding. For now stay tuned for more recipes and adventures of using what we have on the homestead.